Spice-Crusted Beef Tenderloin with Caramelized Acorn Squash and Grainy Mustard Aioli
Adapted from Martha Stewart
8
1 hours
45 minutes
Ingredients
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2 tablespoons Beef & Lamb seasoning
2 ½ pounds center-cut beef tenderloin
1 tablespoon olive oil
Grainy Mustard Aioli (recipe follows)
Caramelized Acorn Squash (recipe follows)
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3 tablespoons unsalted butter, melted
⅓ cup light brown sugar
2 teaspoons coarse salt
2 large acorn squash (1 pound 13 ounces), seeded and cut into 1-inch wide wedges
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1 tablespoon plus 1 teaspoon Dijon mustard
1 egg yolk
2 teaspoons lemon juice
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons prepared horseradish
2 tablespoons whole grain mustard
½ cup olive oil
1 tablespoon water
Directions
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Preheat oven to 400°F. Add squash to oven (recipe follows). Rub Beef & Lamb seasoning all over tenderloin and let sit at room temperature for 1 hour.
Heat a large oven-proof skillet over high heat until almost smoking. Add olive oil and brown meat 1-2 minutes per side. Place skillet in the oven until a meat thermometer registers 115-125°F, about 16 minutes. Remove from oven and let stand at least 10 minutes before slicing.
Serve with mustard aioli and caramelized acorn squash (recipes follow).
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Preheat oven to 400°F. Combine butter, brown sugar and salt in a large bowl.
Toss in squash wedges to coat completely.
Spread out on two baking sheets and roast, turning occasionally, until well caramelized, about 45 minutes.
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Combine Dijon, egg yolk, lemon juice, salt, and pepper. Slowly whisk in olive oil until thickened. Thin with water if necessary.
Whisk in horseradish, grainy mustard, and water.